The Flaky Biscuit: Sourdough Discard, Eggnog, and Blueberry

We've all craved a delicious, flaky biscuit at one point or another in our lives. What better time than the holidays to create something delicious that can be used at your dinner table, eaten on it's own, or for breakfast? I'm a big eggnog fan, so this is a pleasant, holiday inspired addition for you to enjoy.



Here Is What You Need:

300 grams All Purpose Flour

200 grams Sourdough Discard

150 grams Unsalted Butter, cold and shredded

100 grams Eggnog

150 grams Frozen Blueberries

150 grams sugar

15 grams salt



Here Is What You Need To Do:

  1. Combine flour, salt, sugar, and shredded butter into a bowl and set aside. Make sure your butter is as cold as possible and use a grater to shred it into the flour mixture.

  2. Add the sourdough discard to the bowl, and slowly pour in the eggnog while mixing slowly. Make sure your eggnog is very cold as well. Mix until you get a stiff but somewhat sticky dough. If it feels too sticky, dust with more flour.

  3. Lastly, add the frozen blueberries and gently incorporate without over mixing. Dump the dough out onto your work surface.

  4. Gently knead until the dough is smooth and transfer to a clean bowl. Cover, and let rest at room temperature for 2 hours. Refrigerate overnight (8-10 hours).

  5. Now it's time to roll out and laminate the biscuit dough. Dust your work surface with flour and grab your rolling pin. Roll the dough out until its about triple in length and fold into itself (into thirds), like a book. Wrap the dough in plastic and put into the fridge for 15-20 minutes. Repeat this process 2 more times.

  6. Preheat your oven to 450f. Take out your refrigerated dough after the lamination and pat down into a thick rectangle. You don't want to roll it out too thin now.

  7. Use a knife to cut the dough into thick squares and place on a parchment lined sheet pan. Brush your biscuits with an egg wash and bake for 12-15 minutes until golden brown.

  8. Enjoy!



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